so yummy creamy tomato lasagna florentine

This Creamy Tomato Lasagna Florentine is so deliciously comforting and simple. Noodles, tomato sauce, and a creamy spinach layer!
INGREDIENTS

• 1 tablespoon olive oil
• 2-3 cloves garlic, minced
• 4-5 cups fresh spinach
• 2 cups 4% cottage cheese
• 2 eggs
• 1/4 cup ground flaxmeal (see notes)
• 1 teaspoon oregano
• 1 teaspoon Italian seasoning (mine was salty – if you’re using a non-salted variety, add an additional 1/4-1/2 teaspoon salt)
• a very tiny dusting of nutmeg
• a squeeze of lemon juice
• 1/2 cup Parmesan cheese
• 4 cups tomato sauce (DeLallo Tomato Basil. DO IT.)
• 12 no-boil or oven ready lasagna noodles (see notes)
• 2 1/2 cups shredded Mozzarella cheese

INSTRUCTIONS

1. Preheat the oven to 350 degrees. Heat the olive oil in a medium pan over medium high heat. Add the garlic and saute for 1-2 minutes. Add the spinach and stir around until just barely wilted. Remove from heat and set aside.
2. Blend the cottage cheese in a food processor or blender until mostly smooth and creamy. Transfer to a bowl and mix with eggs, flaxmeal, oregano, Italian seasoning, nutmeg, lemon juice, and Parmesan cheese. Stir in the spinach and set aside.
3. To assemble lasagna, spray a 9×13 baking dish with nonstick spray and spread a few spoonfuls of sauce around in the bottom of the pan. Arrange 3 noodles, top with about 1 cup sauce, 1 cup creamy spinach mixture, and 1/2 cup Mozzarella cheese.

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